Imagine the scene.
You step through the ornate wooden entrance of Zuma as fifteen chefs call irasshaimase — “welcome” — in unison. Three open kitchens set the stage for an evening of contemporary Japanese izakaya dining: a sushi counter, a live kitchen, and a robata grill searing Wagyu beef and tiger prawns to perfection. The show begins.
No other Maldivian resort presents a culinary portfolio quite like this — from the world-renowned Zuma and The Ledge by Michelin-starred chef Dave Pynt, to the treetop haven Terra and the traditional Arabian courtyard of Yasmeen. With eleven distinct dining venues, Waldorf Astoria Maldives Ithaafushi transforms every meal into a memory to savour.
“Our uniqueness lies in our depth, diversity, and dedication to authenticity,” shares Executive Sous Chef David Puig Zaragoza. “And we strive to be as sustainable as possible.” Twice a week, local fishermen deliver the freshest groupers and snappers, while homegrown herbs, rosemary, basil, and more, add vibrancy to Mediterranean-inspired dishes at Glow, a barefoot garden restaurant surrounded by swaying palms.
Waldorf Astoria Maldives Ithaafushi is a destination for discovery. “Our 140 chefs represent over 20 nationalities, each bringing their own culinary heritage and ideas,” continues Zaragoza. At the intimate Li Long, Chef Zhao Bo reimagines Maldivian lobster ha kao, a delicate twist on the traditional dumpling that can be found nowhere else on earth.
Few venues captivate like The Ledge. Here, Michelin-starred barbecue artistry meets Japanese flair. Wagyu beef is smoked and seared to perfection before guests’ eyes, accompanied by dishes such as grilled aubergine with miso and truffled king crab rolls. “We can also create something relaxed for families – burgers, steaks, and fries — all done in 45 minutes,” shares Head Chef Tim Young. “We can please everyone.”
But The Ledge is no mere outpost. “Our team spends months training alongside Chef Dave Pynt at his Michelin-starred restaurant in Singapore,” says Young. “We’re in constant touch, sharing inspiration and recipes.” Its signature creation, a Maldivian lobster roll with caviar-infused Marie Rose sauce in a brioche bun, captures the resort’s dedication to authenticity and craft.
Each morning begins at Tasting Table, where breakfast unfolds as a celebration of global flavour. Over 200 dishes showcase the talents of every resort kitchen, from French-trained pastry chefs crafting buttery brioche to Asian delicacies of bao buns, congee, and tropical fruits like guava and soursop. The setting is as exquisite as the cuisine: white sands, turquoise waters, and a private island shimmering on the horizon.
By night, Tasting Table becomes a passport to world cuisine, from Maryland crab cake with mango salsa to Indonesian nasi goreng with fiery sambal. At Waldorf Astoria Maldives Ithaafushi, guests truly can savour the world in a single day.
